500

g

tenderloin fillet

Method:

1. Heat oil in a wok-shaped fryng pan and sear all sides of the tenderloin filet. Add the 300 ml stock. Let it boil and simmer while preparing the sauce.
2. Chop shallots, garlic, chili, turmeric, ginger and lesser galangal and blend it until it becomes smooth paste (add some stock if necessary) Add shrimp paste and blend it one more time.
3. Add the paste mixed to the stock and add salam leaf and season with salt and sugar.
4. Mix some rice flour with some of the hot stock in separate bowl then add to broth. Mix well. Cook until sauce thickens.  Add to beef that’s cooked to your desired doneness. 12-15 minutes for medium cooked.
5. Take out beef from the sauce and slice. Arrange on plate and pour sauce over. Garnish with fried shallot and red chili.  Serves 6.

2

pcs

Chicken breasts with wing bones

2

tbs

Lime Juice

1/2

tsp

Salt

2

tbs

Oil for frying

1

pc

Tomata Sliced

2

pc

Lemongrass, bruised

2

pc

Leek, Sliced

2

bunch

kemangi leaves, rough chopped

1

pc

Turmeric leaf, chopped (optional)

2

pc

Lime Leaf

Salt and sugar to taste

1

cup

Chicken Stock

1

cup

Tomato relish (tomato dice, shallot diced, lime juice, kemangi leaf chopped and salted)

Spice mixture:

4

Shallots

Method:

Season chicken with salt and lime juice.  Chop and blend shallots, red hot chili, turmeric, ginger and candlenut  to make a spice paste.  Heat oil in frying pan and sear chicken breast skin on first until slightly golden color. Turn once and pour spice paste, cook for a little bit then add chicken stock.  Add rest of ingredients - lemongrass, leek, turmeric leaf - and cook for another 3-5 minutes. Turn the chicken to cook evenly.
Add tomatoes and kemangi leaf, season with salt and sugar and continue cooking until sauce slightly thickens and chicken is cooked (chicken is cooked at about 12-15 minutes with inside temperature above 70 C).
Take out chicken from pan and slice it on a plate. Pour the sauce on top of chicken. Garnish with kemangi leaf and chili.  Garnish or served with tomato relish and eat with steamed rice.  Serves 4.

500

gr

Cooked Rice

1

tbs

Minyak Samin (Special Margarine)

1

pc

Cardamom Green

3

pc

Cloves

1

pc

Galangal 2 cm, Bruised

1

pc

Lemongrass, Bruised

100

gr

Beef, diced

1/3

pc

Nutmeg, grated

3

tbs

Salad Oil

3

pc

Garlic paste

6

pc

Shallot paste

1

pc

Ginger, 3 cm, paste

1

tsp

Coriander Powder

1

tsp

White Pepper powder

Salt to taste

Method:

• For the fried rice paste, combine garlic, shallot and ginger paste, and cook with salad oil until aromatic. Add the coriander powder. Set aside.
• Heat samin oil in a wok. Add cardamom, cloves, galangal and lemongrass, cook for 1 minute. Then add diced beef, cook for another 2 -3 minutes, and add the rice and stir lightly.
• Put in the paste, stir well and cook for 2-3 minutes or until rice is hot. Season with salt and pepper.
• Best served with beef curry.